Alimenti di origine animale e salute. Giuseppe Pulina e Marcello Mele. Ed Franco Angeli
Learning Objectives
Basal competence of chemical composition and nutritional value of animal derived foods
Prerequisites
none
Teaching Methods
lectures
Further information
none
Type of Assessment
written test
Course program
Anatomy and physiology of mammary gland, muscular tissue, and reproduction of avian species aimed to the production of milk, meat and eggs. Chemical composition and nutritional value of milk, meat and eggs. Functional compounds of milk, meat and eggs. Anatomy of fish. Organic animal production. Shelf-life of fish. Milk, meat, eggs and human health.
